Abstract: According to the characteristics of the tobacco curing and fermentation and enzymology principle, the effect of enzyme on tobacco taste quality was discussed.Enzyme reagent could be used to add in lamina in threshing and redrying, and the effect on improving the quality of tobacco aging and artificial fermentation was better.The results of the panel test showed that the concentration of aroma could be increased significantly, offensive and irritancy could be reduced, and taste quality could be improved by adding enzyme reagent properly.